Blackberry crumble muffin

There was some crumble topping left from my chestnut crumble cake, so I baked some blackberry crumble muffins.

Because I didn't strain the jam the muffins had a lot of pips, which I was quite fine with, but if you like more smooth texture I recommend you use a jam without pips our strain it with a sieve.

By the way, for some of the muffins I mixed the crumble topping in the batter in stead of putting it on top. And..., it was actually pretty good! One thing is when you mix in the crumble, make use not to over mix or the cake will become tough.

Ingredients:

Flour 150g

Baking powder 1 tsp

Brown sugar 150g

Egg 3

Butter (melted) 100g

Blackberry Jam 100g

Crumble (see chestnut crumble cake or apple crumble cake)

1. Preheat the oven to 180ºc. Make the crumble by combining all the ingredients in a bowl and rub with fingers until the mixture becomes sandy.

2. Make the cake mixture. Beat eggs and sugar together until it's fluffy.

3. Add melted butter into 2 and mix well.

4. Sift flour and baking powder. Fold them into 3.

5. Fold in blackberry jam into 4. (Mix in the crumble if you want the crumble in the batter.)

6. Pour the cake mixture into a cake tin. Put the crumble on top.

7. Bake in the preheated oven for 45 minutes or until the top of the cake is lightly golden.

Have you seen my other cakes with Blackberry jam?

Skinny Blackberry pie

Blackberry Swiss roll

Blackberry and cream cheese Swiss roll

More blackberries and another Swiss roll! (Hum? Am I addicted to Swiss rolls? My last Swiss roll was only a few weeks ago, was it?)

This time I added blackberry jam in the sponge to make it taste "super blackberry". ;D And of course, there is blackberry jam in side along with cream cheese icing... Hummm, what a combo!

They were already in the "Sooo goood" territory as is but they went extra level when I froze them. Oh man! I easily downed three pieces after a massive pasta meal...

Even my top taster Andy said "It's a little piece of Heaven." Yum yum yum, life is not bad... :)

Skinny blackberry muffin

We still have a lot of blackberry jam left that I made after our foraging the other day so I made skinny muffins with it to go with morning coffee.

Only sugar in those muffins are from the jam and I reduced the amount of fat as much as I could. So..., they weren't like those very sweet and buttery cupcakes but still have nice moist texture thanks to the blackberry jam and it's perfect for someone like me who sometimes wants to feel "Oh, I'm being healthy!".

You can use any jams instead of blackberry jam;)

Ingredients:

Flour 100g

Egg 2

Blackberry jam 3 tbsp

Oil 2 tbsp

1. Preheat the oven to 180ºc. 

2. Beat eggs until it's light and fluffy.

3. Add blackberry jam and oil into 2. Mix well.

4. Fold flour into 3. Pour the mixture into muffin tin. Bake for 20 minutes.

Blackberry and apple pie

A few days ago we went balckberry foraging. It was simply amazing. To start with we didn't see many but then a kind lady with a dog came around and told us "the spot". There we found a lot, really a lot... we were like "We've hit the jack pot!" It seems the blackberries were appearing more as we picked... it was just endless.

We filled about half of our big box, which I believe was more than 5kg...It's not bad considering I was carrying a 6kg baby and Andy wasn't prepared well enough (he had shorts on and was getting cut by the thorns...;(...)

So, back in the kitchen I made the ultimate classic, Blackberry and apple pie. I made blackberry jam and apple compote (yes, apples were from our garden!) to go in the pie. Based on Andy's request I used a "healthy pie pastry".

The jam oozed out a bit while being in the oven but the pie came out very pretty. The combination of sharp blackberry jam and juicy apple went very well in the light pastry. And as usual..., those little pies were gone before we knew... (My intention of having "A" little pie has never worked...)

Here is the healthyish pie pastry:
Ingredients

Flour 250g

Baking powder 1/2 tsp

Oil 2 tbsp

Warm water 150ml

1. Combine flour and baking powder. Mix water and oil well.

2. Add liquid into flour mixture and bring them together. (do not over work. The dough doesn't need to be super smooth.)

3. Roll out the dough on a floured surface to 2mm thickness and place on a tart tin.